Traditional White bread Recipe with Bread Improver Part 2 Test Baking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

Combine 600 milliliters of water and 28 grams of fresh yeast; whisk until dissolved.

In a mixing bowl, combine 900 grams of strong white flour, 18 grams of salt, 9 grams of sugar, and 9 grams of bread improver.

Add the yeast mixture to the dry ingredients and mix until combined.

Mix the dough for 5 minutes on a single-speed machine, or longer if using a multi-speed machine.

Mold the dough into a ball and place it in a greased bowl; let it prove for about 20 minutes.

After proving, scale the dough into pieces of 800 grams each and let them rest for 5 minutes.

Mold the dough pieces into loaves and place them seam-side down in greased tins.

Let the loaves prove until they reach the top of the tins, about 45 minutes to 1 hour.

Preheat the oven to 210-220°C.

Slice the tops of the loaves before baking to allow for volume expansion.

Bake the bread for 25-35 minutes, turning halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens